Strawberries are the definition of summer. They are plump, sweet, and juicy and packed full of bright strawberry flavor, it's like sunshine for your mouth 🙂 They are great in so many different things. When I bring them home, I try to get them quickly hulled, and quartered to macerate in the fridge. The remainder get added to oatmeal, cereal, pancakes, etc until I find myself stopping yet again at the local farm for my bright red fix. Even the extra-ripe (ok, damaged and/or squishy), strawberries can get blended with banana, and at extra special times, peanut butter, then frozen into lickable dog treats. Your dog thinks you should go make that right now... Even though the season for these beautiful red gems is short, they spread an immense amount of long-lasting happiness. I love happy food. Strawberries and shortcake are the quintessential summer dessert around here. This recipe is really easy, cooks quickly, and is refined sugar-free. Yay! The shortcake itself is kissed with vanilla and just divine topped with the macerated strawberries and a large dollop of vegan whipped cream. But I must confess, the cake would also be heavenly topped with fresh peaches, sauteed plums, or even mixed berries. It's a not-too-sweet base that let's the fruit be the shining star. So let's celebrate summer and go spread some strawberry happiness!

Ingredients:

Macerated Strawberries:

1 quart of fresh strawberries, hulled and quartered

1/2 tsp agave nectar, more or less depending on the sweetness of the strawberries

1/4 to 1/2 tsp good balsamic vinegar, optional

a couple pinches of salt

Vanilla Shortcake:

1-1/2 tsp Ener-G egg replacer

2 TBS warm water

1-1/2 cup of organic white flour

2-1/2 tsp baking powder

3/4 tsp salt

1/2 cup maple syrup

1/3 cup vanilla almond milk, unsweetened

1/2 tsp vanilla

1/3 cup refined coconut oil, melted... you could use unrefined, but it will add a coconut flavor

Directions:

Preheat oven to 350. While oven is preheating, mix strawberries, agave, vinegar (if using), and salt together in a medium bowl. Cover with plastic wrap and refrigerate for at least 1 hour.

Grease a 9" square or round cake pan. In a small bowl, whisk the egg replacer and water together. Set Aside. In a large bowl, whisk the dry ingredients together. In another small bowl, whisk the wet ingredients together. Add the wet into the dry, add the egg replacer mixture. Stir until well combined. Pour and spoon mixture into the pan. Spread evenly with a spatula. Bake for 14-19 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan. To serve, put a slice of shortbread on a plate or bowl and add the macerated strawberries. If you like, top that with coconut whipped cream or your favorite vanilla vegan ice cream. Enjoy!